Does anyone know or can they speculate what would happen if I used whole eggs (not just the yolks) in a custard? If I scramble the hell out of them first, would it work? If not…what would be the outcome?
Fenris, I’ve seen recipes calling for whole eggs, but I haven’t made one personally.
I don’t find custard to be difficult at all. Whip your sugar and egg yolks together until they are a light yellow and fall of the whisk in a ribbon. Scald the dairy, and then add a ladle full to the eggs while whisking constantly. When that’s incorporated, whisk in another ladle. Repeat until you’ve whisked in about 2/3 of the dairy. Then pour the egg mixture back into the saucepan the dairy was in and heat on low, whisking constantly until it coats the back of a spoon and doesn’t run when you swipe your finger through it.
I made a Strawberry Custard yesterday that is insanely creamy. My mother-in-law said it was better than any store bought ice cream she’s ever had.
5 egg yolks
2/3 cup sugar
1 cup heavy cream
1 cup half-and-half
1 1/2 teaspoons vanilla
2/3 cup strawberry sauce (pureed fresh strawberries with a few drops of lemon juice and some sugar to taste)
Make the custard as above, then add the vanilla and strawberry sauce. Cool for several hours, then freeze according to directions. This recipe made 2 pints packed firm and about another 1/2 cup.
I think I’m going to try Blueberry Custard and Chocolate Custard next.
For those who lack patience check out Rachel Khoo’s Instant Ice Cream. Work’s like a charm. I have even made a mocha version with hazelnuts atop.
I highly recommend her cooking show The Little Paris Kitchen. When they say little they mean little.